Ecology, Environment, Global Change, Green, In the Kitchen, Organic

Earth Hour Pictures

Pre-Earth Hour after-market espresso break. DH sure loves that biscotti.


Sun induced delirium causes hallucinations of delicious food.


DH making bread.


DH posing with bread. We got to use our dipping set because of this!




Purple carrot!
Global Change, Green, In the Kitchen, Organic

Central Phoenix in the Spring

Happy Spring!  The weather is great and I am loving festival season.  Arizona gets a lot of crap (rightfully so) for being batshit crazy, but there are also a lot of good people here.   

March is the beginning of outdoor season as you can tell from our recent pictures.  I am also practicing vegan cooking in preparation for Earth Hour this Saturday.  Good times.

Picnic on St. Patrick's Day.
The weather is nice but the sun is already prickly.
Where the bigwigs sit at World Fest
This is what I love most about central Phoenix. You can ride your bike everywhere!
Ok, so we went to World Fest mainly for the beer.
Vegan vegetable curry with ginger rice. Recipe at Black Market Farm.
Immigration, In the Kitchen, Organic

Valentine’s Day

I wasn’t a big fan of Valentine’s Day before DH.  Even when I wasn’t single it was just a big con to get people spending their money.  While this is still true, I am grateful for being able to be with my husband on Valentine’s Day.  So many people aren’t able to be together because of our shitty immigration system and even for some who are together, celebrating togetherness means something we may not understand.  To those of you separated from your hearts on Valentine’s Day:  I’m sorry.  This post probably seems insensitive.  We know this isn’t the reality for many people and we are grateful for what we have.

DH made a romantic Meatless Monday dinner of risotto and stuffed mushrooms
I made raspberry and champagne cupcakes and chocolate-covered strawberries for dessert

Recipes at Black Market Farm

DIY, Gardening, In the Kitchen, Organic

A Little Prep Work…

Hola Readers,

  Tomorrow is Thanksgiving so I’m posting a few quick recipes I find useful.  



  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

*NOTE: I used Chinese 5-Spice instead of allspice for a more exotic flavor and used 1.5 cups granulated sugar and .5 cup brown sugar for molasses-ey goodness.  I put aside ≈ 1 cup of the sauce for those who don’t like heat (Not-Hot Sauce).  I roasted and mashed a couple of jalapeños from the garden to add to the remainder along with Pato Sauce for a spicy twist on traditional cranberry sauce.

Suzanne’s Old Fashioned Pumpkin Pie

DH used one of our pumpkins but you can use a canned pumpkin and it will turn out nicely.  We made the crust but a pre-made crust will do as well.

Happy Thanksgiving!

One pound cranberries
Not-Hot cranberry sauce

DIY, Ecology, Educational, Environment, Gardening, Global Change, Green, Organic

Oktoberfest Weekend!

Oktoberfest traditionally takes place at the end of September and runs through the 1st week of October, but in AZ it’s freaking hot so we get a late start in attempt to beat the heat.  It is still 108°F here in Phoenix, so we keep our daytime celebrations inside.  DH and I are excited to start the German Beer season as we usually get 3 weekends packed with different city-sponsored events! 

We did start celebrating last night, with a German-inspired sausage, cabbage, and potato salad dinner.  We will also make pretzels sometime this weekend, so stay posted for that recipe. 

Chimney starter




Cabbage salad


Dinner with DH's homebrewed hefeweizen. Click on the picture for our new blog.